Loading Video...

Peppercorn Brisket

Save Recipe
  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 15 min
  • Cook: 3 hr 25 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

1 (4-pound) beef brisket, trimmed of fat

Salt

3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet

3 tablespoons all-purpose flour

1 tablespoon garlic powder

1 tablespoon olive oil

1 cup baby carrots

4 medium red potatoes, quartered

4 shallots, cut into wedges

8 cloves garlic, peeled

2 tablespoons chopped fresh rosemary leaves

2 cups red wine

2 cups reduced-sodium beef broth

Directions

  1. Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
  2. Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
  3. Shred and reserve 2 cups beef for soft tacos, if desired.
  4. Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.
Veggie Dinner Strata
PREMIUM
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS
Brisket Mina
PREMIUM
Michael Solomonov

Brisket Mina

26m Easy 91%
CLASS
Mongolian Beef
PREMIUM
21m Easy 99%
CLASS
My Mom’s Coffee-Braised Brisket
PREMIUM
26m Intermediate 92%
CLASS